Tortellini Spinach Mushroom Soup Recipes

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

TORTELLINI SPINACH MUSHROOM SOUP

Steps:

• Add the spread or butter to the pan.
• Sautee thinly sliced mushrooms. Cook for 3 minutes.
• Add garlic. Then, add to spinach, cook for 1 minutes. Add stewed tomatoes. Add Vegetable broth. Bring to boil.
• Then, Add tortellini and cook as per the package instructions about 10 minutes or so.
• Let stand for 10 minutes.
• Serve with Parmesan cheese.

MUSHROOM TORTELLINI SPINACH TOMATO SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion, garlic and carrots, stirring often until onions are translucent.
• Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Garnish each serving with a sprinkling of Parmesan.

MUSHROOM AND SPINACH TORTELLINI

Steps:

• Heat a large pot over medium heat with olive oil.
• Add the onions and sauté for 3-4 minutes until translucent.
• Add the garlic and continue to sauté until the garlic is fragrant and tender, another couple of minutes.
• Add the mushrooms and continue to cook until the mushrooms are slightly browned.
• Season with salt, pepper, and fresh thyme.
• Add the flour, stirring to fully coat the vegetables. Allow the flour to cook for a couple of minutes.
• Slowly add in the broth and the water, continuously stirring. Add the parmesan rind if using.
• Let the soup simmer for 10 minutes until slightly thickened.
• Add the tortellini and allow to cook until tender. It usually cooks within 2-3 minutes.
• Add the heavy cream and stir to combine.
• Add the spinach, stirring to wilt and incorporate.
• Allow to heat through.
• Serve with freshly grated parmesan and crushed red pepper flakes.
• Buen apetito!

SPINACH TORTELLINI SOUP

Steps:

• In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
• Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

CHICKEN TORTELLINI SOUP WITH MUSHROOMS AND SPINACH

Steps:

• In a large pot, heat the butter until melted.
• Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
• Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
• Add the broth and heat to almost boiling.
• Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
• Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
• Serve hot, topped with parmesan cheese.